PEK Academy
Bread & Bakery Products
Technical guides to bread, rolls, focaccia and other bakery products. Covers flour choice, hydration, gluten development, fermentation, shaping, steam, baking temperature, and the signs of a properly developed crumb and crust.
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Core guide
Start with 500 g wheat flour, 350 g water, 10 g salt, and 5 g instant yeast. Hold back some water with unfamiliar flour, build dough strength, end fermentation by visible progress, use steam early and a dry finish, then…
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